Coupon Kitchen - Big savings on produce

By Alison Arnold

Published: Wednesday, April 10, 2013 at 12:30 a.m.

Last Modified: Monday, April 8, 2013 at 2:04 p.m.

Spring is here and Food Lion is offering a big sale on produce this week. With temperatures forecast to be in the 70s, it's the perfect time to dust off the grill and enjoy a few light meals packed with vegetables and flavor. The approximate subtotal for the recipes below is $35, or $2.91 per serving (four servings per meal). Most of the items can be found in Food Lion's grocery ads in today's StarNews.

Shopping list

Penne Rosa with shrimp:

Barilla pasta - $1

Baby portabella mushrooms - $2

1/2 lb. roma tomatoes - $.50

Fresh Express spinach - $2

16 oz. package raw shrimp - $8.99

Bertolli marinara sauce - $2

Taste of Inspirations plain Greek yogurt - $.95

Cheesy stuffed peppers:

4 bell peppers - $5.16

1 onion ~ $.30

2 percent shredded mozzarella cheese ~ $2.75

15 oz. can navy beans ~ $.80

Grilled lemon oregano pork chops with summer vegetable casserole:

1/2 lb. Yukon Gold potatoes ~ $1

1 yellow bell pepper - $1.29

1 onion ~ $.30

1/2 lb. roma tomatoes - $.50

1/2 lb. zucchini - $.65

1 lemon ~ $.60

4 boneless pork chops - $3.45/lb.

~ denotes an approximate price

Penne Rosa with shrimp

16 oz. penne pasta

1 Tbsp olive oil

2 tsp minced garlic

1 tsp crushed red pepper flakes

8 oz. sliced baby portabella mushrooms

2 roma tomatoes, chopped

1/4 tsp salt

1/4 tsp pepper

2 cups fresh spinach

1 lb. shrimp, peeled and de-veined

1/2 cup marinara sauce

6 oz. plain Greek yogurt

1/4 cup grated Parmesan cheese

Cook penne according to package directions, omitting salt and fat. Drain and set aside.

Heat oil in a large skillet over medium-low heat; add garlic and red pepper flakes and cook for two minutes.

Add mushrooms, tomatoes, salt and pepper to skillet; saute for five minutes.

Turn stove heat up to medium-high and add shrimp. Cook for one to two minutes or until shrimp are pink and opaque. Remove skillet from heat, add spinach and cover skillet. Let spinach wilt for two minutes.

Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and marinara sauce. Stir to combine well and heat until just warmed through.

Divide pasta among four bowls and serve topped with Parmesan cheese.

Cheesy stuffed peppers

4 bell peppers, cut in half and seeds removed

1 Tbsp olive oil, divided

1/4 tsp salt

1/4 tsp pepper

1 onion, chopped

1 tsp minced garlic

2 cups fresh spinach, thick stems discarded, leaves roughly chopped

15 oz. can navy beans, drained and rinsed

1 Tbsp lemon juice

1 cup 2 percent shredded mozzarella cheese

2 Tbsp grated Parmesan cheese

1 cup marinara sauce

Preheat broiler.

Place pepper halves cut side down on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Broil for three minutes on each side. Remove from oven, pour off any accumulated liquid, and turn oven temperature to 425 degrees.

While peppers are cooking, heat the remaining oil in a large skillet over medium heat. Add onion and saute until tender, about five to six minutes. Stir in garlic and cook for one minute.

Add spinach to the skillet and cook, tossing, until it begins to wilt, one to two minutes. Remove from heat and stir in the beans, lemon juice, mozzarella and Parmesan cheeses.

Spread marinara sauce on the bottom of a nine-by-13-inch baking dish. Divide bean mixture evenly among bell pepper halves and place on top of the sauce. Bake until the peppers are tender and the cheese has melted, about four to six minutes.

Grilled lemon oregano pork chops with vegetable casserole

CASSEROLE

Cooking spray

1/2 lb. Yukon gold potatoes, peeled and sliced 1/4-inch thick

1 Tbsp olive oil, divided

1/2 tsp salt, divided

1/2 tsp pepper, divided

1 yellow bell pepper, thinly sliced

1 small onion, thinly sliced

1/2 tsp minced garlic

1/2 tsp dried thyme

1/2 lb. roma tomatoes, sliced 1/4-inch thick

1/2 lb. zucchini, sliced 1/4-inch thick

3 Tbsp grated Parmesan cheese

PORK CHOPS

2 tsp minced garlic

1/4 cup olive oil

1 tsp dried oregano

1 lemon, juiced

2 tsp lemon zest

1/4 tsp salt

1/4 tsp pepper

4 boneless pork chops

Casserole:

Preheat oven to 350 degrees. Coat a nine-inch baking dish with cooking spray. Spread the potatoes in the dish in an even layer; drizzle with 1/2 Tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper.

In a bowl, mix together bell pepper and next three ingredients. Place half of this mixture on top of the potatoes. Top with sliced tomatoes and zucchini; drizzle with 1/2 Tbsp oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Cover with the remaining bell pepper mixture and sprinkle with Parmesan cheese.

Combine first seven ingredients in a shallow baking dish and whisk until combined. Add pork chops to mixture and turn to coat.

Place pork chops on grill rack and grill until well-marked and cooked through, turning once, about 8-10 minutes.

Coupon Kitchen features recipes each week based on sales at local supermarkets, rotating between Harris Teeter, Lowes Foods and Food Lion. For a full week of recipes, coupons and extra savings visit www.coupon-kitchen.com.

Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.